Taro root also called Arbi in Hindi is native to Southeast Asia and Southern India. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable.
So we went to my brother’s in laws house and aunty has made these Arbi ke Kebab. Me and my daughter loved it. She goes to me, “Mama can you make these for me.” I was like sure I will make it once I bring the Arbi. The other day I went to Patel Brothers and saw Arbi and decided to buy it and try the kebabs.
Today I opened my fridge and saw Arbi sitting in the fridge so called aunty and asked her how to make it, but I think I boiled it a bit more so it was too mushy. So I was thinking what to do with it. I decided to make Arbi ki Tikki out of it. It came out pretty awesome and we all enjoyed it.
Ingredients:
- 2 lbs taro root (Arbi)
- bunch of methi leaves, chopped
- 2 green onions, chopped
- 1-2 green chillis
- salt to taste
- 3/4 tsp red chili powder or to taste
- 1 tsp amchoor
- 1-2 tsp bread crumbs (additional if needed)
- olive oil
Directions:
Boil the arbi in a pressure cooker. Drain it and take the skin out. Set aside to cool down.
Mash it well. Add all the ingredients and mix well. Take the mixture little by little and make balls out of it. Put it in between your palms and press it softly to flatten a bit.
In a flat pan, add olive oil and place the tikkis on a slow to medium heat. Cook it until golden and turn on the other side too. When both sides are cooked then you can take them out on a plate.
Serve hot with mint or dates & tamarind chutney.
If you like the recipe, please comment below after you give it a try and share it on Facebook. Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!
Happy Cooking!!!
Source: Wikipedia and Shutterstock.com
Arbi ki Tikki
Ingredients
- 2 lbs taro root Arbi
- bunch of methi leaves chopped
- 2 green onions chopped
- 1-2 green chillis
- salt to taste
- ¾ tsp red chili powder or to taste
- 1 tsp amchoor
- 1-2 tsp bread crumbs additional if needed
- olive oil
Instructions
- Boil the arbi in a pressure cooker. Drain it and take the skin out. Set aside to cool down.
- Mash it well. Add all the ingredients and mix well. Take the mixture little by little and make balls out of it. Put it in between your palms and press it softly to flatten a bit.
- In a flat pan, add olive oil and place the tikkis on a slow to medium heat. Cook it until golden and turn on the other side too. When both sides are cooked then you can take them out on a plate.
- Serve hot with mint or dates & tamarind chutney.
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